Zucchini-Oatmeal Muffins
Use up that plentiful summer zucchini in these healthy oatmeal muffins.
Source: EatingWell Magazine, July/August 1993
Gallery
Ingredients
Directions
Tips
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
Nutrition Facts
Per Serving:
230 calories; protein 4.2g; carbohydrates 40.4g; dietary fiber 2g; sugars 22.5g; fat 5.9g; saturated fat 0.6g; cholesterol 23.3mg; vitamin a iu 68.3IU; vitamin c 2.8mg; folate 7.4mcg; calcium 33.7mg; iron 0.9mg; magnesium 9.1mg; potassium 100.7mg; sodium 270.7mg; thiamin 0.1mg.
Exchanges:
1 1/2 starch, 1 carbohydrate, 1 fat